Last Updated:
June 10, 2022

The best tips to increase bar sales and performance

Learn the top bar management tips that will help you increase alcohol sales in your bar area. These include improving the atmosphere, the music, and more...
The best tips to increase bar sales and performance
Pamela Romano
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Running a restaurant bar is not easy. It takes hard work and dedication to increase sales, attract customers, and provide great service for all guests. However, there are some tips that can help you increase alcohol sales in your restaurant bar area. These include improving the atmosphere of the bar by adding signature scents or music, training staff on terminology, knowing what makes for an exceptional customer experience, and more!

The key to a successful bar is knowing how to attract  loyal customers and provide great service. Implementing the following tips will help you increase the chance of running an efficient bar.

Best tips on how to increase restaurant performance

Restaurant managers need to learn the basics of running a restaurant business, however it is manageable if their good intentions are reflected in their customer service and in their staff loyalty. Successful restaurants always try to master liquor terminology and know which drinks are contributing to customer satisfaction. Restaurant managers may also want to consider how much time customers spend at the bar area as this will help determine if service is satisfactory.

Being efficient with your services comes with a few important steps which are crucial points to consider:

  • Place orders based on your recipes
  • Review your invoices every time you do inventory
  • Sanitize the bar often
  • Have extra utensils, napkins, plates, and glasses to ensure you can serve every customer equally and quickly
  • Check and confirm order deliveries for every individual product you receive
  • Update your drink recipes to suit your customer's needs and brand appearance
  • Clearly set guidelines for tasks related to taking inventory
  • Prepare meetings with restaurant staff following every audit
  • Don't hesitate to give positive feedback to your staff
  • Give examples for improvement when delivering negative feedback to staff. Yet, avoid punishments as a means to motivate staff as this will create an opposite affect.
  • Seek out professional help if needed. Consult with account managers, personal bankers, invest in inventory software, etc.
  • Communicate often with your staff and update them with new information as soon as possible. For example, if you are planning a new schedule or offering a special of the day.
  • Know when national holidays or cultural holidays take place and pay staff accordingly
  • Have room for professional growth

Appealing to the senses


Improve the atmosphere of your bar by adding signature lighting, such as dimmer lights scattered throughout or sconces on the wall over the bar area to create an intimate, comfortable feel for guests.

You should also ask your electrician about how best to adjust and control these types of lights so that they can be turned up or down depending on the time of day and season. Low light can increase relaxation and passion, while bright light is energetic and fresh, which both have tendencies to increase alcohol sales.

Finding the perfect balance of bright and dim lighting starts with the right ambient lights since these will take up the most space. Ambient lights are often categorized as hanging lights such as, pot lights, chandeliers, and track lights, however recessed lights can also take up the majority of ambient lighting. Between recessed lights and industrial pendants, if you want a classier look choose recessed, but if you want more casual, opt for pendants.

Task lights are as important as ambient lighting because this will determine how well your staff and customers can read the menu and navigate the restaurant. These can be small bright bulbs scattered where you think will be most practical, or they can be adjacent to the accent lighting to balance out the visibility that ambient lighting does not provide.

Accent lights should be used sparingly to accentuate the products you are selling, such as the bottles displayed at the bar or used to make certain art pieces stand out for the public to see.

Another factor to lighting is light intensity. Too bright, and people will be tempted to leave earlier or opt for outdoor drinking. Too dark, and it'll feel depressing. Usually, warm toned light bulbs will set a calm and more welcoming atmosphere, therefore if you are short on light fixtures color choice can significantly change the mood.

Use colored lights sparingly to set a specific mood - a bar with pink lights is going for a romantic feel, while an orange light is more energetic. Those with red lighting are associated with excitement and partying, versus blue which sets a edgy and cool vibe. Avoid using neon or other tacky colors as these will make your bar seem less refined than you may want it to be, however it works for restaurants who offer mostly drinks over food, or are going for a retro vibe.


In addition, it's important that you pay attention to how your bar is decorated - this includes everything from adding a personal touch with photographs of traditional food-making, to adding accents and colors that match your menu.

Take a look at some of these bar decor tips to increase the attractiveness and quality of your bar.

  • More is more. Based on current trends, white is not as interesting as it used to be. Therefore fill up your space with different colors, textures, shapes, and sizes to increase variety in the bar area.
  • Artwork and mirrors provide an increase of patrons' visual appeal for your restaurant bar and provides more brightness to the space. You can also team up with local or well-known artists to decorate your walls.
  • Consider ordering new chairs that add more color to the space. Any extra seat you can bring in will increase your sales as well as increase the number of people who enjoy their time at your establishment.
  • Build a menu with large fonts or change fonts to make it easier for customers sitting at tables or further away from the bar to see what drinks you offer.
  • Add a few decorative plants to increase the natural beauty of your bar. This is especially important if you want customers to feel at ease and have more space while purifying air. You can add accent walls filled with natural greenery which will add a down to earth vibe to your restaurant.
  • Add signage or posters with positive messages near your bar, such as "The perfect drink is waiting" or "Come on in, we've got what you need".
  • Having TVs in the bar area will attract customers who watch sports or just enjoy watching tv, which can spark comfort and their desire to stay longer as well. You can also use these to display your menu, events, and specials since digital signage can help contribute up to 30% to your point of sale.


The next best way to increase alcohol sales is by improving your bar's sound system. This can be done in a number of ways, with the most popular being installing surround sound speakers so that music fills every corner and nobody misses out on their favorite songs.

If you have an older venue and are not able to install standalone speakers or advanced technology, then you should consider adding a sound system to the bar.

Most bars have televisions and music playing, so it can be difficult to hear your guests talking amongst themselves - this will increase their frustration with being at the bar. It's important not only that customers are able to speak freely without any problems but also that they feel engaged in conversation with each other.

It's also important to increase alcohol sales by balancing the quality of the sound that your bar produces - music should be at an appropriate volume, not too loud so as to drown out conversation and general noise from patrons but not too low either or people will have a hard time hearing it.

One way to do this is by installing a sound board on the bar which will increase your ability to adjust things like bass, high range and even volume.

Of course, the loudness may also spark certain emotions in people. Play music with a slower pace if your restaurant has less people, however if you want to attract more people to your restaurant you may need to adjust accordingly.

Contrastingly, faster music can improve drinks sales by 40% when your restaurant is packed, as faster tempos encourage faster drinking and quicker decisions. The genre of music you choose depends on what cuisine and decor you offer as this will ensure everything is cohesive and not clashing.

Louder music is especially useful in increasing sales during happy hour, which sets a theme and mood to your restaurant since it aligns with excitement and socializing behaviours. 46% of customers are also saying that deals and drink specials positively influence their decision to enter a bar / restaurant.


How your bartenders communicate with your customers is crucial to your bar performance.

If your bartenders are friendly and attentive, then they will increase revenue by making customers feel more valued. This can be done in a number of ways:

  • Smile at everyone you talk to
  • Make eye contact with each customer as much as possible
  • Always make sure your bar is well stocked so that service never takes too long or people will become frustrated and leave
  • Listen to what your customers want, don't make assumptions; you might increase alcohol sales by suggesting a new drink or appetizer they may not have tried yet.

One of the most important things for bartenders is how often they interact with their guests. Studies show that when bar staff interacts at least every 30 minutes with their guests, they increase alcohol sales by up to 30%.

One way that bar staff can increase interactions is through the use of a point-of-sale system where bartenders have access to customers' orders and preferences. It will help when remembering how much everyone has drunk or if someone's favorite drink needs more ice. This also helps out a lot when you're busy, as it will increase alcohol sales and improve your bartenders efficiency.

To add to this, upselling can increase revenue by as much as 60%. This is where bartenders increase their own tips and increase the amount of money that a customer spends in one sitting. Some examples include offering complimentary drinks, suggesting an appetizer or dessert to accompany any meal they ordered and asking customers if they want anything else when it's time for them to leave.

Free samples can be given to create a mutual trust between the server and the customer; and feeds into the reciprocity principle - feeling the need to give back to whom has been generous to us.


The next thing you can do to increase bar sales is by using scents. No matter the size of a bar or restaurant, there's always room to make improvements in order to increase bar profits. One way is by adding signature scents that are associated with positive buying decisions such as citrus, vanilla or cinnamon.

A study by Rockefeller University found that people remember 35% of what they smell as opposed to 5% of what they see, and 2% of what they hear.

What is a signature scent? A signature scent refers to the smell that you associate with your bar or restaurant, so when customers walk in they can experience what it feels like to be there without having actually been there yet (which will increase alcohol sales). This feeling translates into people wanting to return and keep coming back again - research has shown that customers increase alcohol purchases by 27% when they have a pleasant experience.

These will create an inviting environment and increase the atmosphere of your bar. One way to achieve this while maintaining a classy looking vibe is by adding signature fragrances or diffusers that are available in most stores.

These are often used in hotels and have been proven to increase people's willingness to stay at a bar. You can also use scents by using candles or even incense sticks that are made for bars, as these will increase alcohol sales without seeming tacky.

However, you want to be careful not to overdo it with the fragrances so as not to irritate your customers.

The use of scent is a subtle way of attracting more people and increase bar sales without seeming too in-your-face or overbearing (especially if you have sensitive guests).

It also has the ability to change how someone feels - for example, peppermint oil increases alertness and energy while lavender increases relaxation and reduces anxiety.

The key to scent is choosing the right one for your bar depending on what you're going for, as each will increase alcohol sales in different ways.

You should also be aware that certain scents can increase appetite - this means it's not just about creating a nice environment but increasing food sales too!


Offering physical menus sounds old school, but it changes the way customers experience your restaurant and menu offerings. You can play with different materials when designing your menus to make it more luxurious and more practical for the bar. Most bar menus are encased in leather or high quality waterproof materials, so that they are not compromised when exposed to food and liquids.

Texture and weight can be implemented at your bar based on the glassware you use to serve drinks. For example, stemware is more expensive and fragile than wine glasses - so when customers use these, they spend more time at your bar. Even in the glasses your staff uses to serve hard liquor, purchasing slightly heavier models can lend hand to the experience of tasting the drink.

Another way to increase the amount of time a customer will stay at your bar is by keeping their hands busy with something else - for example, giving water or coffee refills which can potentially entice them to order something else. Even as simple as adding ice to drinks or allowing customers to request garnishes such as slices of lemon, lime, and orange, or cherries can add to their positive impression of the bar.

Coupled with this, you can also increase bar sales by using rustic materials and textures such as wood, leather, stone, metal surfaces which create a cozy atmosphere for your bar. It provides customers with a tactile experience and an increase in the amount of time they spend at your establishment.

There are also other ways to increase alcohol sales by using touch such as laying down a nice fabric or rug underfoot that adds an element of warmth and ambiance. Additionally, make sure your seating arrangements give enough room for customers to navigate and also enjoy a drink comfortably. We suggest bar stools with a supple material and a bit of back support.

There's nothing better than customers being able to eat anywhere they want. Having a terrace, garden, or outdoor space in your bar will increase alcohol sales by 43%, which have shown to mostly come from younger customers.

This is because there are so many options for customers to choose from; they're not limited in any way. Outdoor spaces are used as places where people can eat, drink and relax while feeling the breeze and soaking in the sun.

Furthermore, socializing outside can lead to people being more likely to purchase food and drinks from a bar or restaurant because they're having a good time. They are essentially experiencing your food differently, which appeals to a diverse audience when comparing both indoor and outdoor diners.

The outdoor space is also a great way to increase alcohol sales by having the ability for customers to eat and drink anywhere they want without dealing with an uncomfortable environment like inside in your restaurant or bar, which can be detrimental if you're trying to increase alcohol purchases.


Taste is the inevitable because your bar relies on the drinks you serve. Customers will be more inclined to come back if you offer something original, something that no other bar will have.

The trick is offering custom drinks, signature blends, local beer, or hiring bartenders with creativity up their sleeve.

Offering a specialty beer or hosting events where customers can sample different types of alcohol are also good ways to increase bar sales. This is because you're giving them the opportunity to try before they buy, which will increase your chances at making an impactful sale.

For example, if you own a wine bar and offer tastings for people who are unsure what they would like, they are given the chance to get a run for their money because there are less chances of selling a drink they don't appreciate. Through tasting, customers can more confidently place an order and most often continue to place more afterwards, which contributes to drink sales.

Let's say there's a signature drink that no one else has or an original flavor you offer at your bar- customers will be drawn to it because not many other bars offer this type of drink. It also encourages people to come to your bar and revisit for these specialty drinks.

Another drink option is offering popular drinks in larger formats, such as in pitchers - you name it, sangrias, margaritas, daiquiris, etc. Having this option makes group events easier and more fun to plan because customers can share a pitcher of their favorite drink with friends.

The food should also be taken into consideration to increase bar sales - it is the perfect way to increase your alcohol purchases since it increases the number of people who come in for dinner or lunch. Even if you're probably not serving meals at the bar, having items that are complimentary to the drinks served, such as olives, cheese, nuts are a great way to increase bar sales. Food costs won't seem as an extra expense to customers in this case but complimentary to their drinks.

Additionally, offering a take-away drink option is another way to increase bar sales. This can be done by having your beer for sale in cans or bottles which can be bought at your bar.

How to make ordering for your customers a breeze

Who you attract in your restaurant bar is based on what you are offering and communicating to customers. One way to increase alcohol sales is by being more inclusive and diverse in your drink menus.

This includes putting photos of drinks on the wall, while making sure that people know about specials and options so that they feel in control of the ordering process.

It's important to offer a diverse range of cocktails and drinks for all types of people - from those who enjoy fruity beverages to others with sweeter tastes or looking for something more alcoholic. Offer variations such as virgin drinks, frozen margaritas, margaritas on the rocks, martinis and mojitos.

This will definitely increase alcohol sales as customers are more likely to order from the drink menu if they know or have already tried something you offer. Customers are more likely to order drinks if they can see them - so it's important that you have a variety of glasses and alcohol on display for customers who may want something different from what is offered on tap.

Offering drinks with higher prices than the average bar can also benefit you. This will increase the perception of your bar and its quality, which in turn may attract more customers who are looking for a high-end establishment.

While people will come to bars to drink, don't forget that there may be a lot of competition nearby. Offering an online menu may also reduce the frustration for those few customers in a rush or for those waiting in line.

You could also increase the number of bar staff to improve efficiency and decrease wait times. In some circumstances, it may also be appropriate to increase prices of drinks in order to increase the profit margin.

How to preparing drinks

As the bar staff are one of your most valuable assets, it's important to invest in training them well. With good instruction they'll increase their knowledge and serve with more confidence meaning customers will enjoy their experience even more.

Staff should be able to identify the different types of drinks so that when someone asks for it, they know what ingredients are needed or how long it will take to prepare.

An example includes being able to tell the difference between a dark beer or pale ale - knowing this makes ordering for someone else easier as they can quickly declare their preference.

Another example includes identifying obscure liquors - this is a small detail that makes customers feel more confident in ordering and increase alcohol sales.

Another example includes: "What kind of alcohol do you serve?" - this is a perfect opportunity to increase bar sales by mentioning that they offer drinks from all over the world.

Knowing how to properly chill a glass is also a big detail that is often neglected. This is an essential step in a bartender's process, because it can make or break someone else's enjoyment of their drink. It doesn't matter how good the alcohol is if you don't serve it properly to your customers - and many people will be very disappointed with drinks that are served too cold or not chilled enough.

Another important detail is properly rimming a glass to serve with your drinks by moistening it first with a citrus fruit or liqueur then dipping it into the dish containing your ingredient, such as salt, sugar, cinnamon, chilli, ginger, crushed candy, etc.

Measuring shots

Often bartenders will use the shot glass as a measurement unit instead of ml or ounces. The size and shape of these glasses vary with each establishment - so ask your staff what they usually use to make drinks and adjust which type of shot glass or shaker will be used to make drinks.

Bartenders should also know the difference between ounces, millilitres and shots. This is important because certain drinks are made with a specific amount of alcohol - so knowing these measurements will help bartenders prepare drinks more efficiently.

For example, if someone asked for an "old fashioned," they may need to specify whether they want it made with bourbon, brandy or whiskey for the bartender to be able to prepare it.

Bartenders should also know how much an ounce is and this can vary depending on where you are - so if a bartender is unfamiliar with measurements, it is encouraged to have them ask staff with knowledge of your restaurant's procedures are; instead of guessing based off another bar's size.

To measure the number of shots in a bottle, you need to know the bottle's alcohol content. A typical 750ml or 1-liter size vodka bottle contains 40 fluid oz while smaller bottles may contain as little as 30 fluid ounces. You would then divide this by 0.6, which is how many fluid ounces are in a shot (roughly).

For example, if you want to know how many shots are in an 18 oz container, it would be 2.5 times larger than those with 12 oz containers and roughly 20% less per drink due to ice that is added depending on where you live and other factors.

However, WISK is a powerful app that counts how many shots are left in your bottles without the need to do math every time you need to use them. It works by measuring the dimensions of your bottle on a bluetooth scale and matching it to a liquor database with ease. Once it matches a bottle or you manually input a new bottle during inventory, it will calculate the amount of shots left based on the amount of liquid left based on the current volume. As long as you do inventory consistently, you will not have to sweat the details yourself.

Common Bar knowledge

Understanding and knowing the basics of bartenders is a fundamental element to any successful bar. Here are some details that can be easily overlooked:

  • Know your prices - this will help you in setting up drinks for new customers or having to deal with requests from guests who want their liquor overpriced because they assume it's top shelf.
  • Always be professional and clean the premises often
  • Empathize with customer, try not to take things personally, and do not pour any more than 1 drink per minute to avoid spillage.

Common terminology to know:

  1. Cold Shot: a shot of liquor served with ice on the side.
  2. Drip Tray: a tray that catches spilled drink or ice from a shaker.
  3. Muddler: an instrument used to mash and mix cocktails, such as sugar cubes with fruit.
  4. Tinctures: bartenders can use this for infusions which are alcohol extracts of herbs, spices or other food items. Alcohol is mixed with these ingredients in order to preserve their flavor.
  5. Top Shelf: literally the top of a liquor's shelf in stores, typically a higher quality than what is sold to people who are not bartenders.
  6. Well Drink: a drink made with well liquor, which is a common term in the industry to describe low-grade alcohols.
  7. Skinny: a bartender term for a drink that is made lighter. This may be done by removing some of the substance to reduce calories or alcohol content.
  8. Aperitif: an alcoholic beverage consumed before a meal as an appetizer, such as white wine and champagne.
  9. Barrel of Beer: a standard barrel of beer contains 31 gallons which equals about 18 cases or 288 twelve-ounce bottles
  10. Bottle Service: refers to the practice of purchasing drinks at a nightclub in advance, rather than ordering from bar staff. This is common when people want their alcohol served with ice and mixers added for them.
  11. Liquor: an alcoholic beverage made from distilled grain / spirits, such as whisky, gin and vodka.
  12. Sours: is usually made with fruit juice or lime mixed in and served as shots.
  13. Old fashioned: has whiskey poured over ice cubes that are then crushed by hand before being strained into a glass.
  14. Shelf-life: the length of time that alcohol will stay fresh. This can be affected by the quality and type of liquor, as well as environmental factors such as temperature and light exposure.
  15. Aging: liquors, wines, and beers can be aged for a period of time in order to improve their flavor. Recommending the right aged alcoholic beverages is important for those looking for a higher quality drink.
  16. Shaken vs stirred: refers to how a drink is prepared by the bartender. A shaken drink will have ice and liquor mixed together in a container before being strained into the glass, whereas stirred drinks are simply poured from one container to another.
  17. Collins: an alcoholic beverage made with gin or vodka that has been diluted with carbonated water (soda).
  18. Martini: one of the most popular cocktails served in bars that is made with gin or vodka shaken with vermouth (a kind of fortified wine), ice cubes, olive juice for garnish.
  19. Mimosa: this drink typically consists of a mixture of champagne and orange juice, or sometimes other fruit juices.
  20. Straining: filtering ice which was used to mix a drink and replacing it with new ice to ensure it lasts longer in the customer's glass.
  21. Mescal: an alcoholic beverage made by distilling wine or fermented fruit juice, such as pineapple.

... and many more

How to reduce waste and overpourring

How to limit liquor costs

One of the biggest costs of running a bar is wasted liquor. Ensuring your bartenders know how to pour properly, and adhere to standard pours reduces this problem and allows you to use less alcohol, therefore saving money.

The first step is to ensure your bartenders are using the right size glasses for each drink. A good rule of thumb here would be a shot glass for shots, and either an old fashioned or wineglass depending on what you're pouring for drinks such as martinis, cosmos, sours, etc. This will help them measure out the correct portion of alcohol, and will help you avoid wasting the rest.

Some restaurants try and wait until after service when they have counted their inventory, but it's hard to keep a bottle of liquor under your radar. You should always make sure you know how many bottles fit on each shelf/rack every time you restock them, which helps with investing in inventory management software. This will help you know when it's time to order more alcohol and where your money is going.

The first step would be downloading an inventory app or investing in dedicated tracking software. The second is to assign someone the responsibility of counting and knowing where each bottle goes every time you restock.

You should also make sure that none of your employees are consuming any alcohol from a container when they're not working, as this will cause an increase in theft or poor inventory management practices - which an inventory app can also catch if you do inventory often and consistently and compare it to your POS (if you have one). Of course you will know how to track your drinks being given to your customers and reveal the freebies becoming a hidden expense.

If you don't have a point of sale system, you should consider investing in it as it helps you track orders and know how they should be organized between staff. Doing so makes it easier for not only you, but the customers paying at the bar, as it offers a diverse range of payment methods.

It is especially useful in helping bartenders keep track of customers and restaurant owners to keep track of the sales generated by each employee.

With this knowledge, you can also track which alcoholic beverages are most sold and which are running out more often. You will inevitably know which bottles are not selling as much, which therefore curates your bar to your customers.

Getting social exposure

Social media is a great way to get your name out there and keep customers up-to-date with what's going on in the restaurant. It also gives you the opportunity for cost-effective marketing - so it's no wonder that many cocktail bars are now posting their creations on Instagram or Facebook.

Social media is a tool that many people go to for inspiration and recommendations / reviews nowadays, so what better way to show your skills! It has been confirmed that 88% of customers consult the internet to make decisions for their next restaurant stop and compare them based on comments and reviews.

There are plenty of ways to use social media, but if you're just getting started, try these:

  • Create a drink and post it to social media. Ask people what they think of the ingredients in the drink, or how they would have made it differently. This will get them excited about your bar and make them want to come visit - which is great for business!
  • Post pictures of you and your staff having a good time, or show people behind the scenes at work.
  • Encourage your customers to share what they're drinking with their friends on social media - this will make them feel involved in the bar experience, which is great for marketing!
  • Asking guests who are paying the check how they felt about their visit and why they came. This will help you find out what's working for your bar, so it can be replicated in the future!

How to deal with high turnover rates

Hiring the right bar staff comes with it's own challenges , but you can find people who are enthusiastic about the industry and will maintain a high level of professionalism.

The first step is to establish qualifications for bartenders, including a minimum age requirement (usually 21) - which you should be asking when candidates apply anyway. You'll also want someone with experience or training in restaurant service, hospitality, and of course bartending. Having set high standards and offering training right off the bat will inevitably save you from high turnover rates.

You should make sure you're hiring people with good work ethic and the willingness to learn - this will help them be more invested in your establishment's success, which is something every restaurant industry wants for their staff!

It can take some time to find the right individual, but if you know what qualities are desired it will make it easier to find a good match. A patient, reliable, and sociable person is always the way to go when hiring bartenders.

Dealing with high turnover rates is a problem that many bars have to deal with, but taking these steps can help:

  • Offer classes on how to make drinks. This will teach the new bartender what they need to know about your bar and it's inventory of spirits which you should always keep up-to-date.
  • Offer incentives for employees to work on a long-term basis, such as higher wages, favourable shifts, and offering skill building.
  • Offer new staff the opportunity to be in charge of their own shift; this will make them feel like they have more responsibility and autonomy at work.
  • Be open to new recipes or suggestions from bar staff since it fosters a comfortable and welcoming atmosphere.
  • Show staff how to use your POS System properly, with all the useful tricks, such as splitting checks and flagging allergies.
  • Train bar staff to upsell or talk about the specials by suggesting customers to try certain drinks over others or offering an experience - preferably those based on the customer's preferences after careful listening. This is because it is best to frame it as a suggestion over a sale on a more expensive drink; which also improves staff-customer relationships.
  • Train your staff to recommend drinks based on the food people have ordered or will order alongside. This knowledge is powerful, as it seems more genuine than a sales pitch.

Laws and restrictions

Losing your liquor license or even facing liquor fines is an expensive and stressful situation, which is why it's important to make sure you're following the law in terms of customer age restrictions.

This means you'll need to have a process in place for checking ID's, like having someone at the door and using software to keep track of ID's. You should also avoid hiring anyone under 21 as it is against the law - which will save you from all of this hassle!

Lastly, liability insurance is something you will need to maintain for your bar. It helps protect your business from costly lawsuits if someone were injured or became sick as a result of their visit - and it's required by law in most US states so don't forget!

Liquor liability insurance isn't expensive; it can be obtained quickly and easily through a variety of different providers. If alcohol is being sold to minors, the costs of a lawsuit can be immense, not to mention the damage it could do to a bar managers' and a restaurant's reputation.

Therefore, investing in licenses, liquor liability coverages, and insurances are worth it and save you time and money if anything were to come your way. It is best to know what you are investing in so that you are aware of what would ne manageable with these coverages versus those which you would need additional consulting. However, certifications have been mentioned on our previous blog post, so feel free to check it out for more information!


Taking inventory should not take hours.